Moist Delish Turkey Meatloaf

by Whiski Business on April 1, 2014

Yes, I said it. The “M” word. Moist. MooooiiiiissssT. For some reason there are some people who don’t care for the word. ME? Not a one thing wrong with moist as far as I’m concerned. Moist is delightful. Moist is helpful. Moist is welcomed. MOIST is very important. Especially in meatloaf. Super especially in turkey meatloaf. Mmmmm, leftover meatloaf sandwiches. This recipe is my go to. I have adapted it and used beef/bison combo too.

Beer is optional. 🙂

Turkey Meatloaf

Serves: 6 – 8
Prep time: 10 minutes
Cook time: 60 minutes

1 tablespoon olive oil
1 large onion, chopped
1/2 large bell pepper, chopped
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon Old Bay
1/8 teaspoon poultry seasoning
1 1/2 tablespoons Worcestershire sauce
3 tablespoons ketchup
1 3/4 pounds ground turkey
3/4 cup dry breadcrumbs (I use panko)
1 large egg, lightly beaten + 1 egg white

To brush the top—-1/4 cup ketchup and 2 Tablespoons Worcestershire sauce

Preheat oven to 375°. Heat oil in medium skillet over medium heat. Add onion, bell pepper and cook, stirring frequently, until soft. Add garlic, salt, pepper; cook, stirring, about 1 minute. Stir in Worcestershire sauce and ketchup; transfer mixture to a large bowl, and cool.
Add turkey, breadcrumbs, egg, Old Bay and poultry seasoning to mixture in bowl, and mix well. It will be moist.
Cover a baking sheet with aluminum foil, and coat lightly with cooking spray. Form the turkey mixture into a loaf on the baking sheet. Bake 1/2 an hour  then brush top with about 1/4 cup ketchup and 2 Tablespoons Worcestershire sauce. Bake another 1/2 an hour or until thermometer reaches 170°. Let meatloaf rest 5 minutes before serving.

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